Chicken Mix and Broth
Delight in the wholesome comfort of our "Chicken Mix and Broth," a recipe that masterfully combines tender chicken thighs and drumsticks with a medley of aromatic vegetables and herbs to create a rich, deeply flavored broth. Perfect for soup lovers or as a versatile base for other dishes, this recipe features simmered garlic, onion, carrots, and celery, enhanced by fresh thyme, bay leaf, and black peppercorns. With just 15 minutes of prep and a slow simmer that draws out every ounce of flavor, this dish is a meal-prep champion and a nourishing option for cozy family dinners. Serve it as a hearty soup or get creative by incorporating the beautifully shredded chicken and golden broth into your favorite recipes. Simple, satisfying, and packed with nutrients, this is comfort food at its finest.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 4 pieces Chicken drumsticks
- 1 large Onion
- 2 medium Carrot
- 2 pieces Celery stalks
- 4 pieces Garlic cloves
- 1 piece Bay leaf
- 4 sprigs Fresh thyme
- 1 teaspoon Black peppercorns
- 2 teaspoons Salt
- 10 cups Water
- 1 tablespoon Olive oil
Instructions
Prepare the vegetables by peeling and cutting the onion into quarters, slicing the carrots into large chunks, and chopping the celery into large pieces. Peel the garlic cloves but leave them whole.
Heat the olive oil in a large stockpot over medium heat.
Add the chicken thighs and drumsticks to the pot and sear on each side for 3-4 minutes until lightly browned. Remove and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5 minutes until the vegetables start to soften slightly.
Return the chicken to the pot. Add the bay leaf, thyme sprigs, black peppercorns, and salt.
Pour in 10 cups of water, ensuring the chicken is fully submerged. Increase the heat to high and bring the mixture to a boil.
Reduce the heat to low and let the mixture simmer gently for 75-80 minutes. Skim off any foam or impurities that rise to the surface occasionally.
Once cooked, use a slotted spoon to remove the chicken and vegetables from the broth. Let the chicken cool slightly before shredding the meat off the bones.
Strain the broth through a fine-mesh sieve to remove any solids, ensuring a clear, flavorful liquid.
Serve the shredded chicken and broth together as a soup or use the chicken mix and broth in other recipes as needed.
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 15.2 g | ||
| Protein | 250.2 g | 500% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 416 mg | 32% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3251 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
